Chicken Caesar Salad

• 1 large head romaine lettuce (about 1 lb.)
• 1 (2 1/2 lb.) refrigerated roasted whole chicken
• 1 pt. cherry tomatoes
• 1 c. pitted ripe olives
• 1/3 c. grated Parmesan cheese
• 1 tsp. coarsely ground black pepper
• 1/2 (2 oz.) can anchovies, drained
• 3 Tbsp. extra virgin olive oil or olive oil
• 1 Tbsp. lemon juice
• 1 Tbsp. white wine vinegar
• 1 Tbsp. Dijon mustard
• 3/4 tsp. salt

1. About 25 minutes before serving:
2. Wash lettuce and drain well; cut into 2-inch pieces.
3. Remove chicken from bones; discard skin. With fingers, tear meat into shreds.
4. Cut each cherry tomato and olive in half.
5. In a large bowl, combine lettuce, chicken, cherry tomatoes, olives, Parmesan cheese and black pepper.

head romaine lettuce, chicken, cherry tomatoes, olives, parmesan cheese, ground black pepper, anchovies, extra virgin olive oil, lemon juice, white wine vinegar, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373634 (may not work)